Setzer Hardware is in the crawfish spirit

 

It’s Crawfish Time!

If you haven’t needed nuts and bolts lately, it may have been a minute since you stopped by Setzer Hardware in Nederland. Foodies, come on down. The window announces it’s crawfish time in this area and here is where you can get your accoutrement. From pots to boil ‘em in and crustacean-adorned plates to serve them upon, this is party central. Cute little dishes for any season, cast iron for your corn bread await. Also grab little garden trinkets and jewelry for the hostess. Grab an extra ladle for dishing out maw maw’s gumbo.

Cajun Foodie Passport –  Here’s another Nederland hot spot: La Maison Acadienne, by the Windmill Museum in Tex Ritter Park, is a stop on the Cajun Foodie Passport from the Cajun Heritage Fest, which was Saturday, April 6, 2025, at the Robert A. “Bob” Bowers Civic Center. If you didn’t get one there, pick one up at several participating restaurants from the area and get it stamped. Fill it out and you could win a gift basket with gift cards for more good eating. The museum will give you a stamp and Museum of the Gulf Coast will, too. The idea is to enjoy some of the experiences this area has to offer.

How do You Cajun? – Culinary Thrill Seekers, are you ready to share some of your favorite Cajun foods, traditions, sayings, etc. My relatives in Lafayette served me coffee milk as a child and I thought that was the best ever. That was until a relative in New Orleans whipped up a Shirley Temple for me. Cherries!

Let’s get some memories going and keep them alive.

Darragh Doiron is a Port Arthur area foodie who is about to fix herself a mug of coffee milk. Share your Cajun stories at darraghcastillo@icloud.com

Mushroom read and a "cave" for your cheese

 

I’d just settled down to read a book on mushrooms, cracked it open, and jumped out of my seat. I remembered that I’d got some beautiful mushrooms to nibble on while I read. I knew I’d get a craving. Author J. David Holt had contacted me to relate how special this story is. That’s unusual, and I noted how I’d grown a kit of blue oyster North Spore mushrooms on my kitchen counter. I was anticipating this story, a beautifully illustrated youth book about Taylor, who’s moved to the country and meets Aunt Nell and Uncle Hat, some kind neighbors who encourage Taylor to create a personal garden within their spread.

“The Mystery of Mushroom Valley: A Tale about the Magic of Mother Nature and the Power of Kindness” has a lesson of not being greedy. That sure looks like a leprechaun peeking from the forest on the cover. Uncle Hat coaches Taylor on how to spot and collect those tall morel mushrooms from the leafy forest floor. The key is to not take too many, so that more will come back. What happens when you collect all you can see? That’s the page-turner in this one.

Get your Jammies! – Spoiler alert: The best part is you get the flavor without the work of deseeding all those sunflower seeds.  SunButter uses sunflower seeds, not nuts, to get that smooth creamy addition onto your crackers, celery, etc. Free from the top 9 allergens, it’s a to-go dream in no-stir individual cups of creamy and chocolate varieties. Just this chocolate spread on a crisp green apple is a heavenly thought. Now they’ve brought us Jammies, little sunflower and strawberry sandwiches with crimped bread edges. School friendly and fun, I went the extra step of popping one in the freezer. Thaw and eat on the go and bring enough to share. www.sunbutter.com

Formaticum – Cheese paper… honor the cheesemaker… sac de fromage… There are so many entry points to get to a short video of how to use Formaticum cheese storage bags. Cut the cheese, put it in the bag and fold it over. That’s really about it. But Formataicum (a word relating to forming cheese) is about that simple. These bags, and some are reusable, breathe and create a cave-like experience for your fine cheeses. If you are a cheesy sort of guy, like my husband, you don’t want to open the fridge to find your cheese has gotten moldy (ha ha). Extend the shelf live with the bags, manufactured in France and Germany. Now I’m imagining elves guarding the “cave” bag to keep my cheese fresh. Good imagination is likely how www.formaticum.com got started.

Darragh Doiron is a Port Arthur area foodie always looking to try new things. darraghcastillo@icloud.com

Lent for the self-improvement win

 

Lent comes for lengthening. If you are self-improving this season, healthy eating, prayer, learning and improving relationships and enjoying nature are hot topics. Here’s a collection of some items and reads that have come my way and I’m sharing all these self-improvement tips right now:

 

How You Roll – I really got excited about my Oceanfoam roller when someone saw it on my desk and got excited about it. I’m new to these rippled cylinders you put behind your back for muscle relief. Little ones can go in your chair or between your back and a wall while bigger ones can help your legs stretch out with a floor roll. The cool thing, besides experiencing they really make you feel good, is that this line is made from algae, and they are beautiful. Of all the color options I chose a black and white that looks like a marble column. And yes, I said algae. The creator wanted them to look so good you wouldn’t need to hide them away. Mine are handy and a little artistic. My back feels great. Get the Oceanfoam story at: www.oceanfoam.com

 

ActivatedYou – Raspberry Lemonade powder, mixed into fizzy water, has been my afternoon “cocktail” on the patio. This pink drink is giving me “support for a happy gut and calm mind, by ActivatedYou. I may not be using this as intended, as an afternoon refreshment, but the restful sleep and digestion support it is designed for has been rewarding. Nighttime Complete is the name. I guess this is a case where it’s 5 o’clock somewhere. It’s simply a delicious supplement, but in a fancy glass, it sure seems like an indulgence. I’ve had good luck with other products from this line: Slim + Balance, Total Bio Reset and Essential Skin Food. www.activatedyou.com

 

Small Batch Therapy Dough – Restless hands? Need to focus? Did you ever try deep breathing and mushing up a wad of lemony dough to relax? Or maybe you would make impressions of your jewelry in lavender or peppermint. Analu Therapy Dough is thinking of you. Made in small batches in Raleigh, North Carolina, the therapy dough is packaged in wheat straw bio-plastic made from the byproduct of edible grains of wheat. Well I felt relaxed even reading the unopened package. Then the aromas were released and go figure, this stuff works! Look for it here.

 

The Right Questions - What would it take feel more relaxed when you get home from work? Maybe your spouse would have picked up a few items around the house and have some of dinner prep going. Maybe you ask each other the right “scaling” questions to level up all sorts of life experiences. Maybe you never realized how just a few changes could improve your love language. Ziba Graham Jr. helps you get to the right questions in the book “Fix Your Marriage Without Counseling: A Practical Method Men Will Appreciate.” So, there you have it, the ZG Method in a quick read that could have you spend less time fussing and more time culinary thrill seeking with each other.

 

Manage That Pour - What if your “lover” tied up your free days, damaged your health and destroyed your confidence? Imagine putting a face to a “lover” that is alcohol and you’re better off without that jerk. Authors of “Tipsy: A Woman’s Self-Guided Method for Managing Alcohol” walk readers through stages of grief at this loss, including anger and acceptance. Take their relationship quiz and starting managing your self-love, energy and vitality.

“The Monarch Butterfly Migration” – Get a glimpse of a pretty butterfly this spring? Did you think about how far they came, their tagging, food and rest, milkweed supply and how avocados and cartels may have come into play? There’s a National Geographic cover girl who was came back onto the grid for a while and some strong personalities at play in this book. We’ve even got a blue jay barfing. What’s not to love in this butterfly adventure book by Monika Maeckle, who shares all this insect drama with a Texas flair.f

 

Darragh Doiron is a Port Arthur area foodie who strives to be better every day. If you have good advice, please share! darraghcastillo@icloud.com

Level Up with Wild Caught Texas Shrimp

 

Level up Lent with Wild Caught Texas ShrimpLove on Texas this Lent with some recipes the Texas Department of Agriculture is sharing to promote meat-free and flavor full meals with Wild Caught Texas Shrimp. Don’t need to tell me twice.

“This Lenten season, make Fridays a celebration of fresh flavors, new recipes, and local ingredients,” said Texas Department of Agriculture Commissioner Sid Miller. 

Miller’s quote was in the press release with this prompt: Visit WildCaughtTXShrimp.com for expert tips, cooking inspiration, and a guide to restaurants serving Wild Caught Texas Shrimp near you…

When I did that The Schooner came up and I got a quote from this family. You can find Wild Caught Texas Shrimp here. The family says they wish more area restaurants would follow suit. We know how long the community has supported The Schooner. Looks like they’re supporting the local shrimping industry, too.

So put some Texas shrimp on poor boys, serve with grits and toss them into salads. Here’s a recipe the Texas Department of Agriculture is sharing, from Chef Brian West. By the way, it looks like this Acadian Dust will dust a lot of future recipes.

Acadian Dusted Texas Gulf Shrimp

These bold and spicy shrimp are dusted with a rich Acadian blend, seared to perfection and balanced with a sweet, tangy jalapeño-orange marmalade, packing a punch of flavor in every bite. Serves four.

Ingredients:

• 24 U-10 Wild Caught Texas Shrimp, peeled and deveined
• Salt
• Blended oil 80/20

Acadian Dust

• 1 1/2 cup paprika
• 1 cup garlic, granulated
• 1/2 cup black pepper
• 1/2 cup white pepper
• 1/2 cup onion powder
• 1/2 cup cayenne
• 1/2 cup dried oregano
• 1/2 cup dried thyme

 

Jalapeño Orange Marmalade

• 1 cup pickled jalapeño
• 1/4 cup sugar
• 1 cup orange marmalade

Preparation

• In a smoking hot pan with oil, sear shrimp on both sides to slightly blacken.
• Remove and rest for 30 seconds before plating atop corn, interlocking shrimp tails.
• Top with a dollop of the Jalapeño Orange Marmalade.

Acadian Dust

• Combine all ingredients and mix well.
• Season shrimp and lightly dust with Acadian Dust.

Jalapeño Orange Marmalade

• Combine all ingredients and bring to a simmer, stirring to dissolve the marmalade.
• Allow to simmer for 30 minutes to reduce to a thick syrup.

 

For Later – Okay maybe Frrrozen Hot Chocolate Mix is not a Lenten topic, but we can plan ahead. Plus I’ve been holding onto this info for weeks. A handy powder can make a hot chocolate or whipped up with ice into a thick and cold flavor explosion. Say yes to both and any cookie that comes along with it. 

Darragh Doiron is a Port Arthur area foodie ready to peel some Texas gulf shrimp. darraghcastillo@icloud.com

Keep those crawfish coming, and save the juice

In the Cajun Capital of Texas, we don’t care if it’s hard work peeling those crawfish. We don’t care if the spices burn our hands. We want some and then we want more. I go for extra spicy and I’ve found a way to get a little more out of a few pounds of mudbugs.

A lot of that flavor is in the heads. If I’m enjoying these out home, usually outside with lots of newspaper on the table, then I bring out a pot to keep some of the clean, cooked heads in. After my meal, I’ll boil them down for a spicy stock that goes in the freezer.

When you want a gumbo, that stock will get you some flavor, quicker.

In addition, I’ve figured out a few more ways to enjoy the stock. Try these:

 

·       Replace all or some of the water with crawfish stock to make a pot of rice. What flavor!

·       Dare you mix some boiled juice into a Bloody Mary?

·       In addition to gumbo, there are creamy soups that this stock can flavor.

·       Boil some corn and potatoes in the stock, even when you don’t have crawfish on hand. It’s a flavor boost.

Culinary Thrill Seekers, let me know what you do with your juice. Read on and let me know how you use tortillas!

 

      “101 Things to Do with a Tortilla” – Who here in Southeast Texas doesn’t have some of these in the fridge? With Taco Tuesday, quick breakfasts, always-there sandwich ideas and versatility going for them, we love ‘em. The only debate here is corn or flour? There’s a place for every edition of our beloved circles of creativity.

Stephanie Ashcraft and Donna Kelly have written this book on 101 ways to discover how a tortilla is your best friend. Send a copy to Texans leaving the nest for college, work or marriage. But read it first. There are some great flavor ideas for tortilla lovers at any stage of culinary thrill seeking. Here area a few:

·       BLT Wraps include some mayo. I envision a side of pickles would plate well with this.

·       Mexican Corn Tortilla Pizzas features refried beans and some ground beef.

·       Pepper Jelly Bites are pretty rolls of cream cheese and jalapeno jelly.

·       Green Chile Tortilla Soup starts easy, with a can of chicken and rice condensed soup.

Don’t forget tortilla desserts:

·       Banana Quesadillas call for cream cheese and caramel sauce.

·       Cherry Enchiladas are  made with a can of pie filling.

·       Strawberry Shortilla is a cutie with fried little rounds of tortilla.

 

Darragh Doiron is a Port Arthur area foodie who loves to play with new ways to feature “leftovers.” darraghcastillo@icloud.com

What makes your hour happy?

 

               Some sharing, some crackers and cheese and some smiles make me happy. I recently wrote about the weekly 4 p.m. happy hour at the senior center where my aunt lived in Katy. She’s moving to be closer to her daughter’s family. Boy, did all her friends there and at church say some emotional goodbyes. It’s easy to see how people gravitate to her light and spirit.

               So this particular happy hour always drew families in to visit and they spread out your basic sweet and savory bites of pretzels, supermarket platters of cheese and meats and maybe some individual guacamole packets. Easy and good. I love to get all fancy, but sometimes you just don’t have the time. My personal favorite picnics often include canned fish and dolmas with fresh bread. Point being, it’s the company that often makes a gathering happy. But also, I’m perfectly pleased to have a happy hour with my own self. If I’m overlooking the water, even better.

Good Dee’s – Good Dee’s Carrot Muffin & Cake Mix, as a cake, was a hit at the senior happy hour. Especially since I pointed out this gluten-free treat was also low carb, it went fast. People love a carrot cake flavor. Now Good Dee’s Corn Free Bread, a keto-friendly mix, is something I kept for myself! Just add eggs, butter and apple cider vinegar to this quickie. Both were very easy to produce and enjoy. Read about the creator’s journey at www.gooddees.com

 

Sipping Streams – Put some matcha in your lip balm and discover Alaskan Fireweed in your creamed honey. Who says tea is boring? There are so many flavors and varieties from Sipping Streams you may be choosing by color and texture. The little buds are colorful and the flavor is supreme. Their site, www.sippingstreams.com, will take novice tea lovers to another level and I’m betting tea fanatics can also learn a thing or two. Excuse me, I’ve got to get back to the creamed honey. It’s sooo smooth.

 

SVRY Nutrition – Cheddar & Jalapeno is a count-me-in flavor. Tired of sticky-sweet health bars? Go savory with satisfying Cheddar & Chive, Parmesan & Black Pepper, Tomato & Basil, etc. These are great for road trips and desk drawers. I don’t climb rocks like people on the site do, but everyone needs a nutritious pick-me-up and these flavors are “designed to fuel your taste buds, body and goals.” Get a tasting order with ready-to-mic bone Bone Broth, Coffee and Rooibos Tea for a protein boost. Not every company is proud of their healthy stuff and can offer such a wide variety. These guys are champs. I enjoyed the flavor and ease of the products. In fact, I kept one in my purse during a trip and just had a nibble at a time over days for delicious sustenance. www.svrynutrition.com

Darragh Doiron is a Port Arthur area foodie working toward a Lenten season heavy on the beans and rice. darraghcastillo@icloud.com

Mama Cass has my soap

 

Ever heard of a Mama Cass soap dispenser? This is not official merch. It was a creative gift.  Let me back into the story. As a kid, I wondered if the ghost of Mama Cass lived in my mom’s Tabu soap display.

Received as a gift, back in the ‘70s, this soap bar had a face carved in it and was encased in a rounded red and black plastic stand. Maybe it resembled a grave marker in my mind. The rumor was that the singer died from choking on a ham sandwich. Pretty scary as a kid. When I would get up in the middle of the night and head to the bathroom, I always gave this soap container the side eye and a wide berth. What if this ghost offered me a sandwich?

There’s no rhyme or reason to this kid logic. But it was a good story to share at the senior center happy hour where my aunt lives. This party starts at 4 p.m. on Fridays and it’s a blast. We’ve met other residents’ families and I guess this story made an impression. The son of a resident proudly presented me with a sticker he made of Mama Cass pasted onto a modern pump soap container. Her hands are on her hips hands and she looks pretty stern. But I’m sure she’s okay with me now, and maybe simply contemplating new lyrics from her resting place in my pantry.

Cass Elliot of the Mamas and the Papas recorded many hits including “California Dreamin’.” This song had more meaning for me when I was in college and worked at Bennigan’s. It was on a loop and I heard it all shift long. It’s beautiful each time.

Tabu by Dana appeared in the early 1930s. I have a decades-old bottle of my mother’s and  I’m gonna say, it is past its prime. But I love having it. Even fresh, this scent is a bit strong for me. Makers call it “The very essence of sensuality and passion.” Base notes include patchouli, amber and musk. Also, I don’t have the sort of evening gown always depicted on the glamorous women in the ads.

 

 "Purpose Under Heaven" - The sisters, staff and clients of St. Mary Hospital are collected in a book to make us all proud. Port Arthur News clippings and photos tell a story in this book, subtitled "A Legacy of Service at Christus Southeast Texas St. Mary." Of all the medical breakthroughs, expansions and personal stories, a particular photo caught my eye. A sister is peeking through a giant concrete planter shaped like a basket and covered in seashells. The cutline reads: 1936 Sister Reginald's garden basket. She's smiling, but I'm also wondering if her everyday look was a bit more stern... Thank you, sisters, the people of Port Arthur have loved St. Mary's. For your copy, ask for Becky at the Museum of the Gulf Coast gift shop. 

 

More, Please - I didn't realize San Antonio was holding on to a "secret," dubbed America's favorite vegan bakery. Like a fan says, Southern Roots makes "donuts" more like a pound cake, in various flavors, dripping with icing. So good. So good. So good. At southernrootsvegan.com it's a pride to say this small business is woman-owned; black-owned; dairy, egg and soy free; and school friendly. This foodie says they are adult lunch-box friendly as well. These recipes are why Southern recipes are so celebrated. Dare you check into the monthly dessert subscription? 

 

Darragh Doiron is a Port Arthur area foodie still playing with her food. darraghcastillo@icloud.com

Hibiscus is the new pomegranate

 

 

  

            A pomegranate concoction became the signature cocktail of a role-playing party I enjoyed. The rich red represented life-giving elixir. This fruit, dubbed “pom” in foodie shorthand, has been enjoying its time in the sun. I concede, it is glorious. But now, I am shifting to a new hot topic, hibiscus. This flamboyant flower has brightened patios and Hawaiian shirts for years. Not it is showing up in teas and cocktails and I’m on board.

My first experience with hibiscus tea had me roaming the streets of downtown Austin during South by Southwest film festival, with celebrities all about. I brewed a bag from a hospitality stand and headed out on a cool morning. My cup steeped into a warm, red blossom of flavor and I’ve associated the flavor with both calming sensations and invigorating adventure.

I consider it a treat, but I currently have a supply in a big glass jar. It’s delicious décor. Heavenly Tea Leaves means business, as you can see with packaging that can yield from 50 to 200 servings of loose or bagged teas. There’s commitment to flavor and low carbon footprints, etc. They want you to watch the tea’s personalities unfold. Hibiscus, Organic Jasmine Green and Organic Lemon Ginger all personalities in my kitchen now. Another hook is that when you meet the makers at www.heavenlytealeaves.com, they’ve posted info on their  “current” favorite teas. I also reserve the right to change. But hibiscus has had me for decades.

on their individual pages.) When you pour water over our tea leaves, you’ll immediately sense the Crackling with Flavor - A Culinary Thrill Seeking reader and I appreciated the irony of someone working in the heart health industry asking about where to get some good cracklings. Like the meat on one side and the fat on the other. I sent this fan to Ancelet's Cajun Market and Big Doobie's food truck straight away. Bliss Box is rather new in town and I had an amazing sample from someone else’s bag. Hey, I say everything in moderation. It's a basic Cajun food group around here and sometimes you've gotta have it. 

“Mobb Cookbook & Diet” – Part scrapbook, part cookbook and some cautionary tale, this book offers tips to “Savor and Slim the Italian Way.” Teflon Don’s Original Salad Dressings, Nona’s Mouthwatering Minestrone Soup” and “Gnocchi Tuscan Style” are in here. I had no idea Colorado had such a history with some famous and infamous Italians. Frankie “Spice” Morelli is not joking about his family history. But now MOBB stands for Mercy and Optimism Beyond Borders. This group is about second chances and supporters offer testimony.            Dr. Sandra Frank, nutrition luminary, is along for the ride in this oversized book with great photos and some newspaper clippings and family photos of the Morelli family tree. It’s packaged in a cardboard box, like a pizza. Frankie says use fresh ingredients and don’t use nonstick pans for most cooking. Know that like the Cajuns down here, Italians make a roux. Pick up a copy to see why The Holy House Salad is “good enough to make the Pope smile.”

Darragh Doiron is a Port Arthur area foodie sippin’ pretty and awaiting spring blooms. darraghcastillo@icloud.com

Is your tuna in a pickle?

Did you pledge to eat healthy in the new year but you crave all those new dill pickle snack flavors? What if your tuna lunch came “pickled?” Catch a break on your lunch break with a host of new flavors from Safe Catch. Citrus dill after pickleball? Rosemary Dijon when you have just a minute? Garlic herb on an English muffin for a quick breakfast? Okay, well, maybe that’s just me, but garlic is often part of my healthy breakfast.

Safe Catch has pouches of Wild Elite Pure Tuna and Wild Pacific Pink Salmon that is skinless and boneless. Low in calories and high in flavor, this is easy, quick good stuff with the lowest mercury limit of any brand. It’s sooo easy to keep on hand. www.safecatch.com 

 

We get around! - Birds of Port Arthur checklists, postcards and other Southeast Texas souvenirs are in the hands of some appreciative Japanese children.

Jim Richardson, longtime Port Arthur resident, met with one of his language exchange partners, Saori, in Sapporo, Hokkaido, in Japan, to dine on the city’s famous cuisine.

“The children were very happy to receive Port Arthur gifts,” Richardson said.

               While Richardson told them about gumbo in the Cajun Capital of Texas, he said he was enjoying sweet, succulent lamb, grilled at the table in broth with onions, carrots and greens.

               “The area also has incredible sashimi, sushi, and ramen, to please anyone's taste buds,” he said.

Richardson took souvenirs for Saori's elder son Sota and younger son Kanta, both of whom are becoming fluent in English by taking after-school classes.

 

Cooper Street Snacks - Did you ever fall asleep imagining you would wake up to a sweet, crispy bar of flax, chia, buckwheat, quinoa and oats? I didn’t. But the women of women-owned Cooper Street Snacks have created a “wholesome” and “perfectly-balanced anytime snack” that I’ve found myself craving. Those quotes are simply to say that the company put those phrases on the box, along with calling those ingredients “go-get-em grains and fruit.” Now my words in quotes would include “look-forward-to” and “actually really good.” Granola Bakes in Oatmeal Cranberry, Blueberry Pomegranate and Cherry Chocolate are just part of this sweet line.

This story of good taste and quality started in Birmingham, Michigan and continues across America. www.cooperstreet.com

 

Darragh Doiron is a Port Arthur area foodie resolving to try nearly every new flavor that comes her way in 2025. darraghcastillo@icloud.com

Toasting the Seafarers' Center

If you knit, you can help a sailor.

    Crochet hats are also needed at Port Arthur International Seafarers’ Center. If you can drive people from all over the world around to experience our area, organize a library, donate some time or funding or do some justice to Chef Carly Oubre’s menus, please get in touch with the center.

     The group’s annual cocktail raised funds for this group, and noted that the Sabine-Neches Waterway is the United States' third largest maritime center by tonnage. The Center is challenged to grow its ministry to meet the waterway’s future growth.

     The center’s chapel in downtown Port Arthur features an altar fashioned from a vessel’s parts and a podium of driftwood. How very Port Arthur. Attendees at a recent cocktail fund raiser enjoyed Chic Chef Catering & Events foods. The mountain of toast on the table put visitors in mind to toast the center’s efforts. Imagine this artistic spread of a menu:  

• Whipped Goat Cheese, Dates, Bacon, Honey, Nuts and Pepitas Layered Dip with Crostinis
• Italian Sausage Onion, Tomato and Ricotta Pastry Pinwheels
• Creamy Smoked Salmon & Olive Topped Potato Cakes
• Thai Curried Carrot & Pineapple Soup Shooters
• Crudites, Fruit, Crackers & Cheese
• Bananas Foster Pudding
• Ginger Apple Parfait

Let the Seafarers’ Center know how you can help at: (409) 982-4504 or contact:  paseafarers@sbcglobal.net

     Did John the Baptist have this? – I experienced, grasshopper broth at my desk. Now that’s Culinary Thrill Seeking. Sauterelle found me. The word means grasshopper in French and no, it’s not like that green, minty drink. This brews in a cup like a light, earthy, nutty soup. Very demure. Very Mindful. Why do this? The site will tell you about protein, vitamins and minerals. Go, amino acids, grasshoppers got you.

The short if it, it’s very cool to say you sipped some grasshopper. I think John the Baptist started this trend with locusts and honey. But he did not have a microwave.

     “You Can Cook Anything” – Jorj Morgan wants you to know eggy things can be nutritious, noodly things are not as hard as you think and that cheese should be a food group. The most amazing waffles, pancakes and sausages are broken down with good instructions, Nick Elia’s inspired photography, imaginative ingredients and even QR codes if you need more help. You can do it! And everyone will eat it. Quick tip: Pimento Cheese, a Southern fave, can get creamier with a spoonful of Greek yogurt. We’re talking about “Volume 1 of “You Can Cook Anything: A Guide for Newly Inspired Cooks!”

Darragh Doiron is a Port Arthur Area Foodie who did not see her shadow on Groundhog’s Day. Share your spring thoughts at darraghcastillo@icloud.com

Snow days used making dirt and 'shrooms

How about those crazy snow days? We are not used to this, and we loved it. I’ve been living with plants indoors for weeks now and they want to go back out. I saved the aloe vera!

You’d think I’d have played with snow cream recipes, but I did not. I made garbage into dirt and grew mushrooms.

What you say? I’ve been thinking about how to share two pieces of foodie news: Luma Electric Food Waste Composter and a North Spore mushroom growing kit. I can hardly find the words so I suggest you investigate their websites to get truly hooked. Both are way cool to experience, yet my description may “gross out” some readers. Growing and gardening is part of my foodie experience. Allow me to attempt:

Luma – I’ve made several batches of “dirt” with this amazing electric food waste composter that was sent to me. There’s no tender way to say this. It transforms your slimy eggshells, tea bags, skillet gunk and plate scrapings into what looks like pencil shavings from the sharpener. You get a clean, nearly fragrant, batch of dry “dirt” that you can put right into your container garden pots and grow more… food!

Sure it is a mess going in. Through the viewing lid (yes, that is what it’s called) you can watch it all go round and round and get ground and dried. It’s compelling viewing, folks. I love it. So I was eager to show a friend my bowl of recycled food matter. I left it on the kitchen counter. She came out to me and asked what it was. She had actually put her hand into it thinking it was some kind of foodstuff, but thought she had better ask, first. It looks that good. This gadget is very useful. Look into it at www.lumacomfort.com

North Spore – This experiment changed each time I walked past the kitchen. I had to spray, look and touch. In a short time mushroom “pins” emerged from sawdust block I kept misted. Then they kind of exploded. This starter kit of blue oyster mushrooms needed no more cowbell. It is designed for beginners. When these babies got big they reminded me of smooth dolphin skin. I’m harvesting and going for another round. We sauteed the mushrooms in olive oil with oregano and sea salt. Simple and simply a source of pride that my husband and I grew them. Fun for kids of all ages. www.northspore.com

Sweet Chaos ironically falls into my clutch during weather mishaps. I woke up after a hurricane to find empty bags on my living room floor. Obviously, we survived. This extremely rare and deep snow of 2025 was accompanied by the “delightfully disruptive” flavors of sweet and salty Cake Batter flavor with Cold Stone Creamery credited for the drizzle. Yes, sprinkles were at the bottom of the bowl of this non-GMO popcorn popped in coconut oil. This one was so good I mixed it with a batch of air popped corn so I could enjoy Sweet Chaos for twice as long. Black & White and Peanut Butter Cup varieties were no slouch and one of my gluten-free gang had her fill as well. www.sweetchaos.com is a chaos to embrace.

    Real Soft, Real Chewy, Really Delicious! – The Wiley Wallaby pitch to the left is true. Ever had hot cinnamon flavored licorice? Was it vegan fat free and also with no high fructose corn syrup? This famous line levels up  with watermelon and classic red strawberry flavors. If fruit twist is your thing, you’ll want to know this wallaby. www.wileywallaby.com

Darragh Doiron is a Port Arthur area foodie making her garbage work for her and her garden. darraghcastillo@icloud.com

Otaku welcomes Year of the Snake to Port Arthur

 

Welcome to the Year of the Snake. It means spring is near! Otaku Food Festival hit Port Arthur’s Central Mall a third time this past weekend and it was as packed as ever with fans enjoying unusual culinary adventures, cosplay and anime vendors. Port Arthur’s Dragon Dancers paraded throughout the mall.

            Sweet, strong Vietnamese coffee, a crazy long fried potato and some spicy meat and rice were some of my favorite flavors. All manner of fried fare, Luffy’s Meat on Bone truffle garlic noodles…. These vendors were selling things I’d never seen. And locals were eating it up.

            Here’s some tips on how to honor the Lunar New Year, which falls into the snake category. This creature symbolizes wisdom, intuition and transformation while offering chances for personal growth and change. Jan. 29 to Feb. 12 is when we honor the season. Some first-day lunar year no nos:

• No washing clothes or hair or bathing.
• No sweeping the floor or taking out rubbish.
• No eating porridge.
• Do not urge someone to get out of bed.
• Do not give New Year's greetings to someone still in the bed.
• Avoid using needles, knives or scissors on the first day.

“Carnivore in the Kitchen” – While some are going meatless as a New Year’s Resolution, Courtney Luna is waving a stick of butter on the cover of her new cookbook and saying the meats are here. Subtitled “A Fresh an Fun Approach to Meat-Based Meals, she’s got some yummies including a bread with pork panko in the mix. Ever heard of pork panko? Consider it like powdered pork rinds. I was fascinated by her fried egg yolks, a yolk rolled around in this panko. Mine did not come out like the photo on the first try, but it was good. Save the egg whites to use for wraps and noodles, she suggests. This carnivore mixes cottage cheese into an egg scramble for extra protein and makes piggy bites. I’ll bet these sausage appetizers wrapped in bacon with cream and goat cheese disappear quickly. Luna did make this a fun read.

Is That Coffee in Your Pocket? – Craving coffee at a stoplight? No need to pull into a drive through. No drinks allowed in class? PriFa to the rescue again. A little tin of tablets gets you what you want from coffee with no brewing or water. Flavorful pick-me-ups come in: “the boldness of espresso shots (30mg of caffeine), the warmth of cardamom (15mg of caffeine), or the creamy sweetness of a latte (10 mg of caffeine) with every tablet.” One packet is like 25 ups of coffee. These are conversation starters. Offer some to friend and they may consider you a Culinary Thrill Seeker with the all the new goodies. The flavor is good and this is an espresso buzz you’ll want to get in on. Learn more from Amazon.

Darragh Doiron is a Port Arthur area foodie celebrating all the newness of the year. darraghcastillo@icloud.com